French Dip Strudels

Ingredients

• 1 lb chuck roast (Cut into large chunks for braising.)
• 1 sheet puff pastry (Thawed according to package directions; a typical sheet is about 245 g.)
• Provolone cheese (Sliced; use enough to fill 6 pastries, approximately 6 oz (170 g).)
• 4 onions (Medium to small-medium onions, thinly sliced.)
• 1 shallot (Finely chopped.)
• 1 clove garlic (Minced.)
• fresh rosemary (A few sprigs, to taste.)
• fresh thyme (A few sprigs, to taste.)
• bay leaves (Use 2 leaves, or to taste.)
• beef bouillon (Use according to the bouillon package directions; approximately 1 cube or 1 teaspoon estimated.)
• 1 box bone broth (Typically about 32 fl oz (946 ml).)
• 1 cup red wine (For the braising liquid.)
• 2 tbsp Worcestershire sauce (Source spells this “Worstechire.”)
• 1 tbsp soy sauce
• 1 egg (For the egg wash.)
• garlic powder (Add to the egg wash to taste; approximately 1/2 teaspoon estimated.)
• water (A splash for loosening the egg wash; approximately 1 tablespoon estimated.)
• butter (Melted, for garnishing; amount not specified.)
• fresh parsley (Chopped, for garnish; amount not specified.)

Steps

1. 1

   Thaw the puff pastry according to the package directions. Slice the onions, chop the shallot, mince the garlic, and prepare the rosemary, thyme, and bay leaves. Cut the chuck roast into large chunks and pat it dry.

2. 2

   Heat a large Dutch oven or heavy oven-safe pot over medium-high heat with a small amount of cooking fat if needed. Brown the chuck roast pieces on all sides in batches, then transfer them to a plate.

3. 3

   Add the sliced onions and shallot to the pot. Cook over medium heat, stirring occasionally, until deeply softened and golden, about 15–20 minutes.

4. 4

   Add the minced garlic, rosemary, thyme, and bay leaves. Cook for about 1 minute, just until the garlic is fragrant.

5. 5

   Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer for 2–3 minutes so the wine reduces slightly.

6. 6

   Return the browned beef to the pot. Add the bone broth, beef bouillon, Worcestershire sauce, and soy sauce. The liquid should come partway up the meat.

7. 7

   Bring the braising liquid to a gentle simmer. Cover the pot and cook at a low simmer on the stovetop or in a 325°F (165°C) oven for about 2 hours, until the chuck roast is fork-tender and easy to shred.

8. 8

   Remove the beef from the cooking liquid and shred it with two forks. Remove the herb stems and bay leaves. Reserve the broth for dipping and let the shredded beef cool until it is no longer hot enough to soften the pastry.

9. 9

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the thawed puff pastry gently if needed and cut it into 6 portions.

10. 10

    Place shredded beef, caramelized onions, and sliced Provolone in the center of each pastry portion, leaving a clean border around the edges. Do not overfill, or the pastries may split during baking.

11. 11

    Fold each pastry portion around the filling and firmly seal the edges with a fork or by pinching them together. Place the pastries seam-side down on the prepared baking sheet and cut a small vent in the top of each one.

12. 12

    Whisk the egg with the garlic powder and a splash of water. Brush the egg wash over the exposed pastry.

13. 13

    Bake for 20–25 minutes, or until the pastries are puffed and deeply golden brown and the cheese is melted.

14. 14

    Brush the hot pastries with melted butter and sprinkle with chopped parsley. Serve immediately with the reserved beef broth for dipping.

Notes

The post provides the ingredient list and yield but does not provide written cooking steps. The braising, assembly, and baking directions are reconstructed from the dish description and standard French dip pastry technique. Chill the filling before assembling if it is still warm; warm filling can melt the puff pastry prematurely.

Nutrition per serving

• appetizer
• main
• comfort food
• pastry
• beef
• baked
• make-ahead friendly
• party food